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Tuesday, 18 November 2014

Satay Buns

I've seen many bloggers baking soft buns, the kind that we Asians like. One of the recipes that has been making its rounds is the Kopitiam Milk Buns that was shared by Sonia. Besides the plain version, she also made use of this recipe to make some curry buns.

Her curry buns inspired me to bake some filled buns. But I decided to fill mine with beef satay filling. No wonder this bun recipe is so popular. The bun is so soft &, more importantly, it is so fragrant & so delicious! Big thumbs up for this recipe! And the satay filling just makes these buns so irresistible!!

I was also inspired to decorate my buns by one & only Victoria. If you had been following her, you would have seen how she has been showcasing her creativity in her baking products. I can't draw well, so nobody could figure out that I had drawn some sticks of satay on my buns. They all thought that they were some flowers or wheat! ^_^

DOUGHOvernight sponge dough:
215g high protein flour
125g full cream milk (cold) - I used 135g.
2g instant yeast (1/2 tsp)
Mix all ingredients in a bowl till a rough dough is formed. Cover the bowl with cling wrap and store in the fridge overnight.

Tear the overnight sponge dough into pieces into a mixing bowl. Add in the rest of ingredients, except butter, & knead till a smooth dough is formed.

Add in butter and knead until dough is smooth, shiny and elastic. (I mixed mine using the electric mixer [dough hook] for about 10 minutes in all.)

Cover the bowl with cling film and set aside to proof till double in size for 45-60 minutes. (I poured the dough onto a floured working surface & mould it into a smooth round. Then I covered it with the unwashed bowl that I used for mixing.)

Combine all the ingredients above, except the oil & cornflour mixture, & mix thoroughly. Leave to marinate in the fridge for 1 hour.

After 1 hour, heat up the oil in a frying pan. Add in the meat mixture & stir frequently. If the mixture is too dry, add some water. Once it's cooked, pour in the cornflour mixture & stir well. Transfer the cooked filling into a colander to drain any excess liquid. Leave to cool before wrapping in the dough.

ASSEMBLY

After the first proofing, divide the dough into small pieces & form into small balls. I divided mine into 19 pieces of 30g each.

Roll out each ball into a dics & spoon filling. Wrap & seal the dough. Place onto a baking pan lined with baking paper. Do the same with the rest. Leave to proof for about 30 minutes.

Once proofed, apply egg wash on the buns & bake for about 15 minutes, in a preheated oven at 190 deg C, or until they turn golden brown.

Notes & modifications:

I find the filling quite dry. Some of it though was so watery that I had difficulty sealing the dough. So I suggest you add the cornflour & water mixture to produce moist filling.

For the drawing on top of bun, I used a mixture of cocoa powder & water to form a paste. Then I used chocolate dipping tool to draw. You can use anything in the kitchen that's suitable for drawing. Apply the egg wash & let it dry a little before drawing. Go to Victoria Bakes to get more amazing ideas to decorate your buns.